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Old Stone Mill Bread Recipes

Old Stone Mill Olive Oil Dough

by Louise Richards

This dough is good for pizza bases, loaves or Focaccia.

  • 6 ½ cups of Old Stone Mill Fine Flour
  • ¼ cup of virgin olive oil
  • 2 cups of warm water (add a bit more water if needed)
  • 1 tbsp of salt
  • 1 ½ tbsp instant dry yeast
  • 1 tbsp of granulated sugar
  • 2 tsp of chopped rosemary
Place all the ingredients in a bowl.

Mix for 2 to 3 minutes

Knead for approximately 10 minutes

Place dough in bowl and cover with a plate

Ferment for 1 hour 20 minutes

Turn out dough on counter and knock back

Bench for 10 minutes

Mold to desired shape

Proof, covered with clean tea towel, for 1 hour

Heat oven (with dry steam tray) to 450°F (230°C) for at least 5 minutes before baking.

Add small amount of water to steam tray. Bake bread for 30 minutes. Take steam tray out after 10 minutes.

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